Kuro Goma-ae (Green beans with black sesame sauce)

Make this delicious vegetarian dish part of your sushi platter. Crunchy green beans are served simply with a rich and nutty black sesame and soy sauce.

Sushi at Home
From the book Sushi at Home
By Yuki Gomi
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Introduction

Goma-ae is a very popular Japanese home-cooked dish. I love the aroma of the black sesame seeds and the sweet and nutty flavour of the sauce. Use a surikogi and suribachi or a regular pestle and mortar to grind the sesame seeds. I always cut the beans in half, because it is better to have bite-size pieces of food when eating with chopsticks.

Serves 4
Easy

Ingredients

200g green beans
1 tbsp sea salt
For the black sesame sauce:
4 tbsp black sesame seeds
1 tbsp mirin
½ tbsp soy sauce
1 tsp miso
1 tbsp brown sugar
1 tbsp water

Essential kit

You will need a surikogi and suribachi or pestle and mortar.

Instructions

Trim the ends off the green beans, cut the beans in half and wash them in cold water. Add the salt to a saucepan of water and bring to the boil. Cook the beans for 2 minutes or until tender. Do not overcook - it’s important to keep them crunchy! Drain the beans in a colander and rinse with cold running water to cool them down. Drain again and leave them to dry.

To make the sauce, crush the sesame seeds in a surikogi and suribachi or pestle and mortar, grinding them into a paste.

Gradually add the mirin, soy sauce and miso, mixing continuously. Add the sugar and water. Toss the green beans with the sauce and serve.

Tips:

Asparagus, spinach, broccoli or cauliflower all work well instead of green beans.

The sauce keeps well in the fridge for 3 days.

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